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Monkey bread on a white plate.
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Monkey Bread

Once you start eating Monkey Bread, it's really hard to stop! This pull-apart bread is soaked in cinnamon, sugar, and butter and couldn't be easier to make.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 servings
Calories 176kcal

Ingredients

For the Monkey Bread:

  • 1 1/3 cups granulated sugar divided
  • 2 teaspoons ground cinnamon divided
  • 4 (7.5 ounce) cans refrigerated biscuits (see notes)
  • 1/2 cup butter (1 stick)
  • 1 teaspoon vanilla extract

For the glaze:

Instructions

  • Preheat oven to 350 degrees. Coat a Bundt pan generously with vegetable shortening or nonstick spray.
  • Whisk 2/3 cup sugar and 1 teaspoon cinnamon in a small bowl. Cut biscuit dough into quarters. Drop the dough pieces into the sugar and cinnamon mixture in batches, tossing to coat. Transfer to prepared pan.
  • In a small saucepan, combine remaining 2/3 cup sugar and 1 teaspoon cinnamon with butter and vanilla. Bring to a boil and pour evenly over the dough.
  • Bake 50 minutes to 1 hour. Cool about 10 minutes in the pan, turning out onto a serving plate while the bread is still warm. Loosen around the edges of the pan with a plastic knife if necessary to help dislodge the bread.
  • Meanwhile, whisk together powdered sugar, water, and vanilla until smooth. Drizzle over the bread and serve warm. 
  • To reheat the bread from room temperature, warm in a 350°F oven for 5 to 10 minutes.

Notes

The 4 tubes of 7.5 ounce biscuits are sold in a shrink-wrapped 4-pack. Both "original" and "buttermilk" varieties are delicious in this recipe!

Nutrition

Calories: 176kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 5mg | Fiber: 1g | Sugar: 31g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg